About Me

Tuesday, January 30, 2007

The Pigskin Incarnate

I thought it would be stiffer, like clay, but instead, my cheese ball was soft.Very soft.Spreadable even.Which I guess is good for a cheese ball.What do I know?I don’t usually make these things, or eat them, and even less frequently try to mold them into footballs.I just grabbed a lot of leftover dairy products out of the fridge, put them in the food processor and spun them into a pale orange centrifugal uniformity.I coaxed my cheese goo into its football shape by placing it in the freezer to firm up, then sculpting it with wet hands.I found myself wondering what I could do with it if I had a potter’s wheel, a kiln, and some white zinc glaze.Back on track, I added the essential slipcover to my football cheese ball – bacon bits.A lot of them.Probably a couple of pigs worth.Not only does it admirably represent the pigskin, it is the perfect expression of the staples of Superbowl food – meat, cheese and salt. Yum!